Triple Chocolate Yule Log

Preparation

• White Chocolate Whipped Cream

  • Place the white chocolate in a bowl.
  • In a small pot, bring the cream to a boil. Pour the hot cream over the chocolate and let sit for 2 minutes without stirring. Whisk until smooth. Cover and refrigerate for 8 hours.

• Milk Chocolate Whipped Cream

  • Place the milk chocolate in a bowl.
  • In a small pot, bring the cream to a boil. Pour the hot cream over the chocolate and let sit for 2 minutes without stirring. Whisk until smooth. Cover and refrigerate for 8 hours.

• Dark Chocolate Ganache

  • Place the dark chocolate in a bowl.
  • In a small pot, bring the cream and corn syrup to a boil. Pour over the chocolate and let sit for 2 minutes without stirring. Stir with a spatula until smooth. Add the butter and stir until it has melted. Let cool at room temperature until thickened but still spreadable, about 2 hours.

• Chocolate Cake

  • With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 17 x 12-inch (43 x 30 cm) baking sheet with parchment paper letting it hang over two sides. Generously butter and flour the parchment paper and the uncovered sides of the baking sheet.
  • In a bowl, combine the flour, cocoa powder, baking soda and salt. Set aside.
  • In another bowl, whisk the egg whites with an electric mixture until soft peaks form. Gradually add ½ cup (105 g) of the sugar and whisk until firm peaks form. Set aside.
  • In a third bowl, cream the butter and ½ cup (105 g) of the sugar with an electric mixer. Add the egg yolks and the vanilla. With the machine running on low speed, add the dry ingredients alternating with the milk. Gently fold in the meringue using a spatula. Spread the batter out evenly in the prepared baking sheet.
  • Bake for 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely in the baking sheet, about 1 hour.

• Cocoa Crumble

  • Line another baking sheet with a silicone mat or parchment paper.
  • In a bowl, combine all of the ingredients until just moistened. Press together with your hands and let fall onto the prepared baking sheet in varying sized clumps.
  • Bake for 8 to 10 minutes, stirring halfway through, or until cooked. Let cool completely.

• Assembly

  • Remove the cake with the parchment paper from the baking sheet. Cut the long edges of the cake slightly to straighten them out. Spread the dark chocolate ganache over the entire surface of the cake.
  • Using an electric mixer, whip the white chocolate whipped cream until firm peaks form but is still spreadable (do not over whisk or the cream will turn into butter). Transfer ¼ cup (60 ml) of the cream into a pastry bag fitted with a plain tip. Spread the remaining white chocolate whipped cream over the dark chocolate ganache.
  • Starting at one of the short sides, roll up the cake. Don’t worry if the cake starts to crack. Place on a serving plate.
  • Using an electric mixer, whip the milk chocolate whipped cream until firm peaks form but is still spreadable. Transfer ¼ cup (60 ml) of the cream into a pastry bag fitted with a plain tip.
  • Cover the entire surface of the Yule log with the milk chocolate whipped cream (you can choose to either cover the ends of the cake or not). Garnish the top of the cake with dots of white chocolate and milk chocolate whipped cream. Sprinkle with 1/3 cup (75 ml) of the cocoa crumble and top with dark chocolate tuile cookies, if desired. Refrigerate until ready to serve. Let sit out at room temperature for 30 minutes before serving. Cut into slices and serve with the remaining crumble, if desired.